Chiles Rellenos Stuffed with Yuca or Potatoes

35m
Prep Time
25m
Cook Time
1h
Ready In


"If you have only had the breaded, fried chiles rellenos stuffed with cheese, this will be a revelation. These make a very hearty side dish and would be perfectly suited as a vegetarian entree. You won't find this on any mundane Tex-Mex menu. Roasting the chiles is a bit of extra work, but if you roast a lot at the same time, chiles are easily frozen after roasting for use later. I always roast a bunch at the end of summer when chiles and peppers are most abundant."

Original is 4 servings

Nutritional

  • Serving Size: 1 (248.6 g)
  • Calories 447.7
  • Total Fat - 33.7 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 206.1 mg
  • Sodium - 1378.9 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 1.8 g
  • Sugars - 4.3 g
  • Protein - 18 g
  • Calcium - 400.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 11.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Blacken on all sides the poblanos, onion, serrano/jalapeno, and garlic on a comal/cast iron griddle or cast iron skillet or under the broiler or outside on the grill.

Step 2

Preheat oven to 350F.

Step 3

Place in a bowl and cover the bowl tightly with plastic wrap; let sit about fifteen minutes then peel off outside skin on the peppers.

Step 4

Slit the poblanos on one side in the shape of e "T", fold open, cut out the seed cluster and scrape away any seeds; do not rinse the pepper.

Step 5

Peel and chop yuca as you would a potato for mashed potatoes; if using potatoes do the same way. Cook in boiling salted water for 20-25 minutes or until tender, then drain.

Step 6

Finely chop the roasted onion, garlic and serrano.

Step 7

Mash yuca in a large bowl with the butter, finely chopped onion, garlic and pepper, butter and sour cream. Season to taste with salt and pepper.

Step 8

Fill cavities of poblano peppers with mashed yuca mixture, refold pepper together and press back into its pepper shape.

Step 9

Place 1/2 cup ranchera salsa in the bottom of an 8x8 baking dish.

Step 10

Place poblanos into the dish, and top each pepper with about half cup ranchera sauce; then sprinkle shredded cheddar over the top of that.

Step 11

Bake uncovered in a 350F oven for about 20-25 minutes or until hot and cheese is melted.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Make sure to select poblano peppers that are firm and have a vibrant green color.
  • If using potatoes instead of yuca, be sure to use a starchy variety like Russet or Idaho.

  • Substitute sweet potatoes for the yuca for a sweeter flavor. The benefit of this substitution is that it adds a unique sweetness to the dish that balances out the flavors of the peppers and salsa.
  • Substitute queso fresco for the cheddar cheese for a more authentic flavor. The benefit of this substitution is that it adds a traditional Mexican flavor to the dish, making it more flavorful and unique.

Chiles Rellenos Stuffed with Quinoa Replace the yuca or potatoes with cooked quinoa. Add 1/4 cup of cooked corn kernels and 1/4 cup of diced red bell pepper to the quinoa mixture before stuffing the chiles. Top with a sprinkle of Cotija cheese instead of cheddar cheese. Bake as directed.


Chiles Rellenos Stuffed with Black Beans and Cheese Replace the quinoa with a mixture of cooked black beans, 1/4 cup of cooked corn kernels, 1/4 cup of diced red bell pepper, and 1/2 cup of shredded Monterey Jack cheese. Stuff the chiles with the mixture and top with a sprinkle of Cotija cheese. Bake as directed.


Mexican Street Corn Salad: This Mexican-inspired side dish is a great accompaniment to the Chiles Rellenos Stuffed with Yuca or Potatoes. It features sweet corn, creamy mayonnaise, and spicy chili powder, making it a delicious and flavorful addition to the meal. The crunchy texture of the corn complements the creamy texture of the mashed yuca, and the flavors of the two dishes work together perfectly.


Fried Plantains: Fried plantains are a popular side dish in many Latin American countries, and they make the perfect accompaniment to the Chiles Rellenos Stuffed with Yuca or Potatoes. The sweet and salty flavors of the fried plantains pair perfectly with the creamy mashed yuca, and the crunchy texture of the plantains adds a delicious contrast to the dish. The plantains also provide a great source of carbohydrates, making them a nutritious and filling addition to the meal.




FAQ

Q: What type of peppers should be used for this recipe?

A: Poblano peppers should be used for this recipe. If desired, a serrano or jalapeno pepper can also be used.



Q: How long should I cook the peppers?

A: The peppers should be cooked until they are tender, about 5-7 minutes. Be sure to stir them occasionally to prevent burning.

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Fun facts:

Fun Fact 1: Chiles rellenos are a popular dish in Mexico and are believed to have originated in the state of Puebla in the 17th century. It is believed that the dish was created by a nun named Sister Andrea de la Asuncion.

Fun Fact 2: Chiles rellenos has made its way to the United States and is a popular dish among celebrities. It is a favorite of actor Danny Trejo, who has even gone as far as to open a restaurant that specializes in the dish.